Meal Kit
Fiesta Shrimp Fajita Flatbreads
with chipotle lime crema and green onions
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs, Wheat
Chef
Ryan Pugh
It's past time for a true fiesta, and this is a fiesta of flavor and fun. Shrimp, tomatoes, chopped peppers, a chipotle sauce, all combined and on top of mini-flatbreads. Every bite is a celebration, with a hint of lime.
In Your Box (serves 2)
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8 oz. Shrimp
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4 Mini Naan Flatbreads
- 1 Roma Tomato
- 4 oz. Pepper and Onion Mix
- 1 Lime
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2 oz. Shredded Cheddar-Jack Cheese
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2 oz. Chipotle Crema
- 2 Green Onions
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1 oz. Light Cream Cheese
- 1 tsp. Fajita Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) yOkr1Dqm
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Calories650
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Carbohydrates62g
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Net Carbs57g
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Fat29g
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Protein34g
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Sodium1810mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches, if necessary.
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If using diced chicken breasts, follow same instructions as shrimp in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, follow same instructions as above. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using steak strips, separate into a single layer, pat dry, and coarsely chop. Follow same instructions as shrimp in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Par-Bake the Flatbreads
Place flatbreads directly on rack in hot oven and toast until edges are brown and crispy, 5-7 minutes.
Carefully remove from oven.While flatbreads par-bake, continue recipe. -
2 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Core tomato and cut into 1/2" dice.Coarsely chop pepper and onion mix.Trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine softened cream cheese, half the chipotle crema (reserve remaining for topping), and 1 tsp. lime juice (reserve remaining for crema). Set aside. -
3 Cook the Shrimp and Vegetables
Pat shrimp dry.
Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil, pepper and onion mix, and white portions of green onions to hot pan. Stir occasionally until tender, 3-4 minutes.Add shrimp, tomatoes, and fajita seasoning to hot pan and cook until shrimp are pink and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. -
4 Assemble the Flatbreads
Place toasted flatbreads on prepared baking sheet.
Top evenly with cream cheese mixture, half the shredded cheese, shrimp-vegetable mixture, then remaining shredded cheese.Reserve bowl; no need to wipe clean. -
5 Bake Flatbreads, Make Crema, and Finish Dish
Bake flatbreads in hot oven until cheese has melted and flatbreads are golden-brown, 5-7 minutes.
While flatbreads bake, combine remaining chipotle crema and 1/2 tsp. remaining lime juice in reserved mixing bowl.Carefully remove from oven.Plate dish as pictured on front of card, drizzling crema over flatbreads and garnishing with green portions of green onions. Squeeze lime wedges over flatbreads to taste. Bon appétit!
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